Easy Paniyaram Recipe | Delicious Paddu Recipe (Step-by-step Recipe)

by Rachna

Paniyaram also known as paddu or appe in the South of India are these crispy rounds of goodness that are crunchy outside and soft inside and a great way to add texture and flavour to your snacks. It is true. These go really well as snacks and in lunchboxes. They don’t take much time to cook and are a healthier option for many of the vada recipes that I make not so frequently because they are fried. I bought my cast iron paniyaram pan a few months back and since then I have been experimenting with a number of recipes.

paniyaram recipe

Sharing my paniyaram recipe:

Ingredients:

2 cups idli batter or rava idli batter

1 small onion finely chopped

2 tbsp. carrot grated

1-2 small green chilli finely chopped

1 tbsp. coriander leaves finely chopped

1 tbsp. curry leaves finely chopped

1 tbsp. dill finely chopped (optional)

1 pinch asafetida or hing

oil for frying

Recipe

Mix all the ingredients in your idli batter gently. In case, there is no salt or less salt, add some more. I used tomato too. You can avoid if you don’t like or if you will be consuming the paniyaram later.

Now heat your paniyaram pan and grease with oil. Once medium hot, pour the batter to cover ¾th of each cavity.

paniyaram recipe

Cover and cook for about 2-3 minutes till the bottom side becomes crunchy.

Now flip them using a spoon and cook again till the other side is crunchy as well. Your paniyaram is now ready to serve. Serve hot with chutneys or sambhar.

paniyaram recipe

Pro Tips:

You can poke a toothpick to check if the paniyaram is cooked. The toothpick must come out clean.

You can use any leftover idli, dosa, rava idli or ragi idli batter and make them delicious by making paniayaram. You can also make them with fresh batter.

You can add other grated veggies like beetroot, cabbage etc. as per choice.

Your paniyaram will rise when they are cooking. Hence only fill till 3/4th of each cavity.

I use use my masala vada mixture to make paniyaram. You can be creative and try different options. Some people even make their lauki kofte this way instead of frying them.

Paniyaram Recipe

Rachna Parmar
This is an easy paniyaram recipe also known as paddu and appe. I love using leftover idli or dosa batter for paniyaram that taste so good.
5 from 3 votes
Prep Time 10 mins
Total Time 10 mins
Course Breakfast | Snack
Cuisine South Indian
Servings 4 people
Calories 220 kcal
people

Ingredients
  

  • 2 cups idli batter or rava idli batter
  • 1 small onion finely chopped
  • 2 tbsp. carrot grated
  • 1 tbsp. ginger grated
  • 1-2 small green chilli finely chopped
  • 1 tbsp. coriander leaves finely chopped
  • 1 tbsp. curry leaves finely chopped
  • 1 tbsp. dill finely chopped optional
  • 1 pinch asafetida or hing
  • oil for frying

Instructions
 

  • Mix all the ingredients in your idli batter gently. In case, there is no salt or less salt, add some more. I also added some chopped tomato because I was consuming the paniyaram immediately. Otherwise avoid.
  • Now heat your paniyaram pan and grease with oil. Once medium hot, pour the batter to cover ¾th of each cavity.
  • Cover and cook for about 2-3 minutes till the bottom side becomes crunchy.
  • Now flip them using a spoon and cook again till the other side is crunchy as well. Your paniyaram is now ready to serve. Serve hot with chutneys or sambhar.

Notes

You can poke a toothpick to check if the paniyaram is cooked. The toothpick must come out clean.
You can use any leftover idli, dosa, rava idli or ragi idli batter and make them delicious by making paniayaram.
You can also make them with fresh batter. You can add other grated veggies like beetroot, cabbage etc. as per choice.
Your paniyaram will rise when they are cooking. Hence only fill till 3/4th of each cavity.
I use use my masala vada mixture to make paniyaram. You can be creative and try different options. Some people even make their lauki kofte this way instead of frying them.

Nutrition

Nutrition Facts
Paniyaram Recipe
Amount Per Serving
Calories 220
% Daily Value*
Sodium 12mg1%
Potassium 79mg2%
Carbohydrates 33g11%
Fiber 20g83%
Sugar 1g1%
Protein 18g36%
Vitamin A 1235IU25%
Vitamin C 6.7mg8%
Calcium 66mg7%
Iron 7.6mg42%
* Percent Daily Values are based on a 2000 calorie diet.
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Hope you liked this recipe and will try it out. If you liked my paniyaram recipe, I request you to give it a star * rating either on the recipe card or in the comments. Thank you.

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Ragi Dosa or Finger Millet crepe

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12 comments

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12 comments

Ramya Abhinand -

YOur pics look so good…this is a favourite at home and I make it very often. WE often prefer a 3 day old idli batter for it as it incorporates the right amount of sourness in it. The cast iron ones are the best, love the hollowness of it. I also make Sabudana appe in a similar way.

Reply
Rachna -

Thanks Ramya. I never have 3-day-old idli batter at home to try. 🙂 But yes, it is so versatile to make different things.

Reply
Obsessivemom -

We call them appe when we don’t put any veggies in them. I had them for the very first time when I came to Pune. They’re absolutely delicious. Adding vegetables is a great idea also making kofte this way is such a brainwave. Why didn’t it ever strike me!!
A friend makes a sweet version with suji. That never turned out right for me.

Reply
Rachna -

You must put veggies. It tastes really nice with it. I also got initiated to them when I came here. I have heard about the sweet one but never made it till now. The savoury ones are pretty nice.

Reply
Soumya -

I love paddu as does my husband! It is so easy to make and delicious! I use a lot of vegetables in it although I do not add tomatoes to it! Add a lil sweet corn to it, it tastes amazing! 😀

Reply
Rachna -

Will try with sweet corn too next time. 🙂

Reply
Nabanita Dhar -

I have been thinking of trying this. M likes idly so i was hoping she will not reject these. Now you have given me the necessary push. Will order the tawa soon.

Reply
Rachna -

Yes, it will be nice. I think kids like these crunchy things in general.

Reply
Vinitha -

Your pictures look so delicious, Rachna. I have to buy a paniyaram pan to try out the recipe.

Reply
Rachna -

I have found the paniyaram pan to be so useful. One can make just about anything in it.

Reply
Shalzmojo -

5 stars
Oh this one is a lovely recipe to make Rachna and I quite dig the appe maker ever since I discovered it via FB food group. I use a mix of oats, ragi, and other flours to mix up things and make them. These are quite a hit in my house and I use the appe maker to make sagodana vadas , etc too as the oil used is so so less.

Reply
Rachna -

Thanks Shalz. Yes, it is so versatile. Yes, pretty much any flours and veggies can be mixed to make instant snacks. So wonderful.

Reply

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